Fried Fish Cakes recipe - ingredients, nutrition and when to eat it
These fish cakes are fried until crisp, with a savory exterior and chewy center. Serve them with a soy-based dipping sauce for a simple lunch or a light…
These fish cakes are fried until crisp, with a savory exterior and chewy center. Serve them with a soy-based dipping sauce for a simple lunch or a light evening snack.
Street food · 20 minutes to cook
Nutrition (per 253g serving): 683.2 kcal · protein 23.7g · carbohydrate 75.4g · fat 30.7g · sodium 1922.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the fish cakes thoroughly dry before frying, as any moisture can cause the oil to splatter.
Tips: Press the breadcrumbs on lightly so the coating stays on better during frying.
Tips: Keep the heat at medium, as oil that’s too hot will brown the outside too quickly.
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Ingredients (1 serving)
- Fish cakes — 4 pc
- All-purpose flour — 2 Tbsp
- Egg — 0.5 pc
- Breadcrumbs — 4 Tbsp
- Cooking oil — 2 Tbsp
- Soy sauce — 0.5 Tbsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Scallions — 1 Tbsp